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Chicken-Sausage and Bean Casserole with Sage

In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.

  • Prep:
  • Total Time:
  • Servings: 8
Chicken-Sausage and Bean Casserole with Sage

Source: Everyday Food, November 2008

Ingredients

  • 1/2 baguette (about 4 ounces), torn into pieces
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 1/3 cup fresh sage leaves (about 25)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 pound fresh chicken sausage, casings removed
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 3 cans (19 ounces each) cannellini beans, rinsed and drained

Directions

  1. Preheat oven to 350 degrees. In a food processor, pulse bread until very coarse crumbs form (you should have about 3 cups). Add 2 tablespoons oil; pulse briefly to moisten. Season with salt and pepper; set breadcrumbs aside.

  2. In a medium saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add sage; cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer sage to a paper-towel-lined plate; set aside (reserve pan with oil).

  3. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add sausage and wine; cook, breaking sausage up with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in beans; cook until beans are tender and creamy, about 5 minutes. Season with salt and pepper.

  4. Transfer sausage-and-bean mixture to a shallow 4-quart baking dish; scatter breadcrumbs over top. Place dish on a rimmed baking sheet, and bake until topping is golden, 25 to 30 minutes. Let cool 5 minutes before serving. Serve casserole topped with fried sage leaves.

Reviews (7)

  • Alvydas 7 Feb, 2013

    Easy. Delicious. Definitely a keeper.

  • JayEfGee1 30 Dec, 2012

    I really liked this recipe. Except I changed it a little: I threw in a carton of frozen creamed spinach, didn't drain the beans entirely, threw in a handful of the bread crumbs and mixed them in, and added parmesan cheese. It wasn't dry at all.

    LittleJeanne: the oil was either too hot or you left the sage in too long. The leaves don't really look 'fried' but they are crunchy when you pull them out and let them dry.

  • LittleJeanne 22 Jan, 2012

    I must have done something wrong, but my sage leaves didn't really fry, they turned out brown/almost black and they were uneatable... Could someone help me by telling me how to do it right? Anyway I just skipped the last step and threw them away, and the rest of the meal was good!

  • HillaryAlford 18 Jan, 2011

    This was awful! I made it for a get-together and I was so embarassed to serve it to guests. Thankfully everyone could laugh about how bad it was, but it was way too dry. Will NOT be making this one again.

  • muffygreenridge 14 Dec, 2009

    So easy and really, really good! I'll be making this again, for sure.

  • Tonyfan 27 Sep, 2009

    My fmaily loves this and it is super easy.

  • ruthyz 27 May, 2009

    Fabulous, would make again. Very easy.

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